Monday, October 11, 2010

Asian Chicken Noodle Soup

Posted by: Annie

Finally the temperatures have started to drop and I can annoy people around me by loving the cold. I can also make soup. This soup was a major hit in my house. We are notorious for never eating our leftovers, but every drop of this soup was finished. Also, besides being delicious this soup is healthy!

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger (I could not find this in a bottle, so I finely grated a fresh piece of ginger)
2 stalks fresh lemongrass, peeled (I also could not find this ingredient. I was at the mercy of Fresh Grocer by my work so I omitted this ingredient)
2 cups water
2 (14 oz) cans fat-free, less sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta (I probably added a little more than 4 oz, but just remember to add more broth if you want a nice broth to noodle ratio)
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped (I used half of a chile pepper)

Heat oil in a large skillet over medium heat.  Saute garlic, ginger, and lemongrass (or not, in my case) for three minutes.  Stir in water and broth, and bring to a boil.  Once the water/broth combination has reached a boil, add in chicken and pasta.  Cook for an additional five minutes until the chicken is thoroughly cooked.  Remove from heat (at this point I dumped the contents of my skillet into a big soup pot for easier stirring) and stir in the remaining ingredients.  Let stand 5 minutes and discard lemongrass (if used).

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